DE69426823T2 - Heat-stable oil-in-water emulsions containing egg yolks and process for their preparation. - Google Patents
Heat-stable oil-in-water emulsions containing egg yolks and process for their preparation.Info
- Publication number
- DE69426823T2 DE69426823T2 DE69426823T DE69426823T DE69426823T2 DE 69426823 T2 DE69426823 T2 DE 69426823T2 DE 69426823 T DE69426823 T DE 69426823T DE 69426823 T DE69426823 T DE 69426823T DE 69426823 T2 DE69426823 T2 DE 69426823T2
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- heat
- oil
- water
- egg yolk
- stable oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000013345 egg yolk Nutrition 0.000 title claims abstract description 17
- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims description 4
- 238000002360 preparation method Methods 0.000 title claims description 3
- 239000000839 emulsion Substances 0.000 title description 15
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 17
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000000346 sugar Nutrition 0.000 claims abstract description 11
- 239000007764 o/w emulsion Substances 0.000 claims abstract description 8
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims abstract description 3
- 235000015067 sauces Nutrition 0.000 claims description 16
- 235000010746 mayonnaise Nutrition 0.000 claims description 6
- 239000008268 mayonnaise Substances 0.000 claims description 5
- 239000002562 thickening agent Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- -1 monoglyceride ester Chemical class 0.000 claims description 2
- 235000021419 vinegar Nutrition 0.000 claims description 2
- 239000000052 vinegar Substances 0.000 claims description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 9
- 235000002639 sodium chloride Nutrition 0.000 description 9
- 235000014121 butter Nutrition 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- 235000011850 desserts Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 235000011952 crème anglaise Nutrition 0.000 description 3
- 235000015071 dressings Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 102000035195 Peptidases Human genes 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000003303 reheating Methods 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 244000258044 Solanum gilo Species 0.000 description 1
- 241000272534 Struthio camelus Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/011—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Colloid Chemistry (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Die Erfindung betrifft eine hitzestabile Öl-in-Wasser-Emulsion und ein Verfahren zu ihrer Herstellung.The invention relates to a heat-stable oil-in-water emulsion and a process for its preparation.
Das Patent GB 1 525 929 betrifft eine Öl-in-Wasser-Emulsion mit einem phospholipoproteinhaltigen Material (z. B. Eigelb), das durch Phospholiphase A (PLA) modifiziert ist. Diese Emulsion ist stabil, d. h. dann, wenn man sie 30 min 100ºC aussetzt. Obwohl diese Emulsion eine effektive Hitzestabilität aufweist, ist der große Nachteil der, daß das Eigelb enzymatisch modifiziert ist und daß außerdem die Unterdrückung jeder Restaktivität von PLA mit Hilfe von Proteasen nicht möglich ist, da die proteolytischen Enzyme die Eigelbproteine modifizieren würden und PLA allein nur bei einer sehr hohen Temperatur (160ºC) inaktiviert werden kann. Ein weiterer Nachteil von enzymatisch modifiziertem Ei ist, daß dieses häufig einen bitteren Beigeschmack aufweist.Patent GB 1 525 929 relates to an oil-in-water emulsion containing a phospholipoprotein-containing material (e.g. egg yolk) modified by phospholiphase A (PLA). This emulsion is stable, i.e. when exposed to 100ºC for 30 minutes. Although this emulsion has effective heat stability, the major disadvantage is that the egg yolk is enzymatically modified and that, in addition, the suppression of any residual PLA activity using proteases is not possible, since the proteolytic enzymes would modify the egg yolk proteins and PLA alone can only be inactivated at a very high temperature (160ºC). Another disadvantage of enzymatically modified egg is that it often has a bitter aftertaste.
Es wurde nunmehr gefunden, daß es möglich ist, eine hitzestabile Öl-in-Wasser-Emulsion unter Verwendung von unmodifiziertem Eigelb als emulgierendes Mittel herzustellen, wobei diese Emulsion keinen Restgehalt an PLA aufweist. Die vorliegende Patentanmeldung beschreibt die Hitzestabilisierung von Eigelb durch eine Verbindung, die geschmacklich neutral ist und wenig kostet.It has now been found that it is possible to produce a heat-stable oil-in-water emulsion using unmodified egg yolk as an emulsifying agent, which emulsion has no residual PLA content. The present patent application describes the heat stabilization of egg yolk using a compound that is neutral in taste and inexpensive.
Die Erfindung betrifft eine hitzestabile Öl-in-Wasser-Emulsion, die von 5 bis 70% Öl, von 0,1 bis 20% Eigelb, Salz und/oder Zucker, Aroma, Wasser und 0,1 bis 5% Monoglyceridester der Diacetylweinsäure enthält (in dieser Beschreibung als DATEM bezeichnet) sowie einen pH von 3 bis 8 aufweist.The invention relates to a heat-stable oil-in-water emulsion, which contains from 5 to 70% oil, from 0.1 to 20% egg yolk, salt and/or sugar, flavouring, water and 0.1 to 5% monoglyceride ester of diacetyltartaric acid (referred to in this description as DATEM) and has a pH of 3 to 8.
DATEM ist entweder als Pulver oder als Paste kommerziell erhältlich. Im Falle eines Pulvers wird eine Paste dadurch hergestellt, daß man 20% Pulver in 80% Wasser (90ºC) auflöst und anschließend abkühlt.DATEM is commercially available as either a powder or a paste. In the case of a powder, a paste is prepared by dissolving 20% powder in 80% water (90ºC) and then cooling.
Der Typ des Produkts gemäß der vorliegenden Erfindung ist ein eßbares Produkt wie Soßen, Dressings, Desserts und Mayonnaise. Unter Öl verstehen wir alle Öle von Lebensmittelqualität wie beispielsweise Sojaöl, Sonnenblumenöl, Traubenkernöl, Erdnußöl, Maisöl, Butteröl, Butterfett und auch Sahne.The type of product according to the present invention is an edible product such as sauces, dressings, desserts and mayonnaise. By oil we mean all oils of food quality such as soya oil, sunflower oil, grape seed oil, peanut oil, corn oil, butter oil, butter fat and also cream.
Im Falle von Soßen enthält die Emulsion vorzugsweise von 5 bis 70% Öl, Butter und/oder Sahne.In the case of sauces, the emulsion preferably contains from 5 to 70% oil, butter and/or cream.
Im Falle von Dressings enthält die Emulsion mehr Wasser und von 5 bis 30% Öl.In the case of dressings, the emulsion contains more water and from 5 to 30% oil.
Im Falle von Mayonnaise, d. h. eines Produkts mit einem hohen Fettgehalt, enthält das Produkt außerdem von 0,1 bis 10% Essig und weist einen pH von 3 bis 5 auf.In the case of mayonnaise, i.e. a product with a high fat content, the product also contains from 0.1 to 10% vinegar and has a pH of 3 to 5.
Im Falle von Desserts enthält die Emulsion von 5 bis 50% Öl, besonders bevorzugt etwa 30%, und von 0,1 bis 50% Zucker. Unter den Begriff Soße fällt jede Art von Soßen, beispielsweise Sauce Hollandaise, Sauce Carbonara. Unter den Begriff Dessert fällt insbesondere vorzugsweise Creme Anglaise.In the case of desserts, the emulsion contains from 5 to 50% oil, more preferably around 30%, and from 0.1 to 50% sugar. The term sauce includes all types of sauces, for example hollandaise sauce, carbonara sauce. The term dessert includes, in particular, preferably creme anglaise.
Unter allgemeinen Gesichtspunkten ist die erhaltene Emulsion hitzestabil, was bedeutet, daß sie eine UHT-Behandlung (weniger als eine Minute bei 140ºC) oder eine Sterilisierung bei 110ºC für 10 Minuten aushält.From a general point of view, the emulsion obtained is heat stable, which means that it can withstand UHT treatment (less than one minute at 140ºC) or sterilization at 110ºC for 10 minutes.
Die verwendete Menge an Salz und/oder Zucker beträgt vorzugsweise von 0,1-3% Salz und 0,1-30% Zucker. Aromen und Bestandteile, die zu herzhaften oder süßen Produkten führen, können ebenfalls zugesetzt werden.The amount of salt and/or sugar used is preferably from 0.1-3% salt and 0.1-30% sugar. Flavors and ingredients that result in savory or sweet products can also be added.
Die Eigelbquelle ist ein kommerziell erhältliches Eigelb, das vom Eiweiß getrennt ist, aus den Eiern von Hennen, Wachteln oder Straußen, das mit NaCl (8-10%) oder Saccharose (20%) stabilisiert ist, oder Eigelb in Pulverform. Der Eigelbgehalt der Emulsion liegt vorzugsweise zwischen 0,1 und 20%. Alle Prozentangaben erfolgen in Gewicht. Die Emulsion enthält vorzugsweise zwischen 0,5 und 1,5% DATEM (Trockengewicht) im Falle von Soßen und Dressings und zwischen 0,1 und 3% DATEM (Trockengewicht) im Falle von Mayonnaise und Desserts. Eine zu geringe Menge DATEM kann nicht die erforderliche Hitzestabilität liefern.The egg yolk source is a commercially available egg yolk separated from the albumen from hen, quail or ostrich eggs, stabilized with NaCl (8-10%) or sucrose (20%), or egg yolk in powder form. The egg yolk content of the emulsion is preferably between 0.1 and 20%. All percentages are by weight. The emulsion preferably contains between 0.5 and 1.5% DATEM (dry weight) in the case of sauces and dressings and between 0.1 and 3% DATEM (dry weight) in the case of mayonnaise and desserts. Too little DATEM cannot provide the required heat stability.
Was die Herstellungsart angeht, wird die Emulsion für den Fall von Mayonnaise ohne Wärmebehandlung hergestellt. Im Gegensatz dazu schließt das Produktionsverfahren für eine Soße, ein Dressing oder ein Dessert eine Wärmebehandlung wie eine Pasteurisierung, Sterilisierung oder UHT-Behandlung ein. Außer im Falle einer Soße kann DATEM mit allen Bestandteilen des Rezepts in einer Stufe vermischt werden und sterilisiert werden. Es ist auch möglich, eine Homogenisierung nach dem Vermischen und vor der Wärmebehandlung durchzuführen.As for the manufacturing method, in the case of mayonnaise, the emulsion is prepared without heat treatment. In contrast, the production process for a sauce, dressing or dessert includes heat treatment such as pasteurization, sterilization or UHT treatment. Except in the case of a sauce, DATEM can be mixed with all the ingredients of the recipe in one step and sterilized. It is also possible to carry out homogenization after mixing and before heat treatment.
Die Erfindung betrifft ferner das Verfahren zur Herstellung einer Soße, bei dem DATEM und Eigelb miteinander vermischt und bei hohem Druck (zwischen 50 und 150 bar) vermischt werden, Wasser, Öl, Salz und/oder Zucker, Aroma und Verdicker zu der erhaltenen Mischung zugesetzt werden, die dann noch einmal homogenisiert und wärmebehandelt wird.The invention further relates to the process for producing a sauce in which DATEM and egg yolk are mixed together and mixed at high pressure (between 50 and 150 bar), water, oil, salt and/or sugar, flavouring and thickener are added to the resulting mixture, which is then homogenised and heat treated again.
Die Hitzestabilität von Mayonnaisen wird dadurch geprüft, daß man 10 ml der Emulsion in einem Teströhrchen in einem siedenden Wasserbad für 30 Minuten erhitzt. Die Hitzestabilität von Soßen, Dressings und Desserts wird durch UHT-Behandlung (140ºC für 10 s) oder Sterilisierung (110ºC für 10 m) getestet. Nach dem Abkühlen wird eine 100 ml Probe in einem Mikrowellenofen (650 Watt) bei maximaler Einstellung für 2 min wiedererhitzt. Alternativ dazu werden 500 ml in einem Glasbecher auf einer heißen Küchenplatte bis zum Siedepunkt wiedererhitzt. Die Emulsionen werden visuell bewertet, und Emulsionen, die eine Ölabscheidung zeigen, werden als instabil betrachtet. Struktureigenschaften wie Rauhigkeit und Glätte werden anhand des visuellen Erscheinungsbilds der Emulsion bestimmt. Dabei greift man auf eine Sachverständigenmeinung zurück.The heat stability of mayonnaises is tested by heating 10 ml of the emulsion in a test tube in a boiling water bath for 30 minutes. The heat stability of sauces, dressings and desserts is tested by UHT treatment (140ºC for 10 s) or sterilization (110ºC for 10 m). After cooling, a 100 ml sample is reheated in a microwave oven (650 watts) at maximum setting for 2 min. Alternatively, 500 ml is reheated to boiling point in a glass beaker on a hot kitchen counter. The emulsions are visually assessed and emulsions showing oil separation are considered unstable. Texture properties such as roughness and smoothness are determined from the visual appearance of the emulsion, using expert opinion.
Die Beispiele werden nunmehr ausschließlich zum Zwecke der Illustration beschrieben.The examples are now described solely for the purpose of illustration.
Für einen 60 kg Ansatz von Sauce Hollandaise wurden 5% Eigelb (9,3% Salz) mit 5% Wasser vermischt. Es wurde DATEM-Paste zugesetzt (5%), untergemischt und bei hohem Druck homogenisiert. Butter, Aroma, Salz, Zucker, Verdickungsmittel und der Rest des Wassers wurden zugesetzt, es wurde auf 50ºC erhitzt, für 3 min bei 3000 U/min in einem Ansatzmischer emulgiert, sofort bei hohem Druck homogenisiert und bei 140ºC für 6 s UHT-behandelt. Man ließ auf Raumtemperatur abkühlen, und das Produkt erwies sich nach einer Wiedererhitzung wie oben beschrieben als hitzestabil.For a 60 kg batch of Hollandaise sauce, 5% egg yolk (9.3% salt) was mixed with 5% water. DATEM paste was added (5%), mixed in and homogenized at high pressure. Butter, flavor, salt, sugar, thickener and the rest of the water were added, heated to 50ºC, emulsified for 3 min at 3000 rpm in a batch mixer, immediately homogenized at high pressure and UHT treated at 140ºC for 6 s. It was allowed to cool to room temperature and the product was found to be heat stable after reheating as described above.
Für einen 4 kg Ansatz von Sauce Carbonara wurden 2,5% DATEM-Paste mit 3% Eigelb (9,3% Salz), Fleischstücken, Salz, Verdickungsmittel, Sahne und Wasser in einem Ansatzmischer vermischt. Es wurde anschließend sterilisiert (110ºC für 20 Minuten). Es wurde auf Raumtemperatur abgekühlt und erwies sich nach einem Wiedererhitzen wie oben beschrieben als hitzestabil.For a 4 kg batch of carbonara sauce, 2.5% DATEM paste was mixed with 3% egg yolk (9.3% salt), meat pieces, salt, thickener, cream and water in a batch mixer. It was then sterilized (110ºC for 20 minutes). It was cooled to room temperature and proved to be heat stable after reheating as described above.
Für einen 100 kg Ansatz Creme Anglaise wurden 1% DATEM-Paste mit 3,75% Eigelb (20% Zucker), Sahne, Zucker und Wasser vermischt und UHT-behandelt (140ºC, 20 s). Nach dem Abkühlen wies das Produkt eine annehmbare Textur und einen annehmbaren Geschmack auf.For a 100 kg batch of Creme Anglaise, 1% DATEM paste was mixed with 3.75% egg yolk (20% sugar), cream, sugar and water and UHT treated (140ºC, 20 s). After cooling, the product had an acceptable texture and taste.
Claims (3)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP94119664A EP0716811B1 (en) | 1994-12-13 | 1994-12-13 | Heat stable oil-in-water emulsions containing egg yolk and process for its preparation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DE69426823D1 DE69426823D1 (en) | 2001-04-12 |
| DE69426823T2 true DE69426823T2 (en) | 2001-06-13 |
Family
ID=8216526
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE69426823T Expired - Fee Related DE69426823T2 (en) | 1994-12-13 | 1994-12-13 | Heat-stable oil-in-water emulsions containing egg yolks and process for their preparation. |
Country Status (12)
| Country | Link |
|---|---|
| US (1) | US5773072A (en) |
| EP (1) | EP0716811B1 (en) |
| AT (1) | ATE199484T1 (en) |
| BR (1) | BR9505744A (en) |
| DE (1) | DE69426823T2 (en) |
| DK (1) | DK0716811T3 (en) |
| ES (1) | ES2155461T3 (en) |
| GR (1) | GR3035972T3 (en) |
| NZ (1) | NZ280647A (en) |
| PL (1) | PL182081B1 (en) |
| PT (1) | PT716811E (en) |
| ZA (1) | ZA9510571B (en) |
Families Citing this family (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3464560B2 (en) * | 1995-04-14 | 2003-11-10 | 旭電化工業株式会社 | Oil-in-water emulsified fat and method for producing the same |
| JP3419957B2 (en) * | 1995-06-06 | 2003-06-23 | 花王株式会社 | Taste modifier |
| ATE238695T1 (en) * | 1996-02-08 | 2003-05-15 | Nestle Sa | MAYONNAI-LIKE PRODUCT AND METHOD FOR PRODUCING THE SAME |
| DE69812922T2 (en) * | 1997-04-24 | 2004-01-29 | Unilever Nv | Pourable fat compositions containing thickeners |
| US6231913B1 (en) | 1998-02-28 | 2001-05-15 | Kraft Foods, Inc. | Food product dressings and methods for preparing food product dressings |
| PT979613E (en) * | 1998-04-24 | 2006-10-31 | Unilever Nv | COMPOSITION FOR SAUCE CONTAINING SEPARATE OIL AND WATER LAYERS |
| JP2001120221A (en) * | 1999-10-28 | 2001-05-08 | Ajinomoto Co Inc | Production of oil-in-water emulsion food |
| WO2002034071A1 (en) * | 2000-10-27 | 2002-05-02 | Unilever N.V. | Emulsified food composition |
| PE20020564A1 (en) * | 2000-11-20 | 2002-07-24 | Nestle Sa | FOOD EMULSION OIL IN WATER OF MAYONNAISE TYPE THAT HAS A REDUCED LEVEL OF FAT, AND PROCESS FOR ITS PREPARATION |
| EP1206914A1 (en) * | 2000-11-20 | 2002-05-22 | Societe Des Produits Nestle S.A. | An oil-in-water emulsion and a process for its preparation |
| ATE341213T1 (en) * | 2000-12-07 | 2006-10-15 | Unilever Nv | POURABLE FRYING COMPOSITION |
| US7927648B2 (en) | 2004-06-28 | 2011-04-19 | Archer Daniels Midland Company | Composition and method for enhancing eggs |
| US20060141107A1 (en) * | 2004-12-29 | 2006-06-29 | Kraft Foods Holdings, Inc. | Method and system for controlling product density |
| GB0428515D0 (en) * | 2004-12-30 | 2005-02-09 | Unilever Plc | Edible compositions and their preparation |
| BRPI0821005A8 (en) * | 2007-12-17 | 2017-01-24 | Newtricious Bv | METHOD TO INCREASE THE EFFICIENCY OF XANTHOPHYL ABSORPTION AND COMPOSITION |
| US20120034353A1 (en) * | 2010-08-09 | 2012-02-09 | Joerg Eggeling | High Pressure Homogenization In Combination With Functionalized Egg For Production Of Emulsion-Based Food Products |
| EP2825055B1 (en) | 2012-03-15 | 2016-11-16 | Unilever N.V. | Heat-stable oil-in-water emulsion |
| EP3075263A4 (en) * | 2013-11-29 | 2017-07-26 | Kewpie Corporation | Acidic oil-in-water type emulsified condiment |
Family Cites Families (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3892873A (en) * | 1973-11-19 | 1975-07-01 | Kraftco Corp | Emulsified oil dressing |
| GB1525929A (en) | 1974-11-25 | 1978-09-27 | Unilever Ltd | Stabilised emulsions comprising phospholipoprotein |
| SE401602B (en) * | 1976-06-18 | 1978-05-22 | Nedre Norrlands Producentsfore | WAY TO PRODUCE LEGAL CALORY PRODUCTS OF TYPE OF MAYONES AND DRESSING |
| NL7907831A (en) * | 1979-10-25 | 1981-04-28 | Unilever Nv | PROCESS FOR PREPARING A PRESERVATIVE-FREE OIL-IN-WATER EMULSION |
| AU3111384A (en) * | 1983-08-02 | 1985-02-07 | Battelle Memorial Institute | Mayonnaise foam |
| NL8401026A (en) * | 1983-11-09 | 1985-06-03 | Unilever Nv | EDIBLE W / O / W EMULSION. |
| JPH0648963B2 (en) * | 1985-03-11 | 1994-06-29 | アサヒフ−ズ株式会社 | Method for producing foamable oil-in-water emulsion composition |
| JPS63185350A (en) * | 1986-06-18 | 1988-07-30 | Asahi Denka Kogyo Kk | Emulsification of fats of oils in aqueous phase consisting essentially of soy sauce |
| JP2547199B2 (en) * | 1986-06-28 | 1996-10-23 | 旭電化工業株式会社 | Emulsified oil composition |
| DE3871095D1 (en) * | 1987-12-03 | 1992-06-17 | Unilever Nv | METHOD FOR PRODUCING A WATER-IN-OIL EMULSION. |
| US4923707A (en) * | 1989-01-06 | 1990-05-08 | Kraft, Inc. | Low oil mayonnaise and method of making |
| DE69003014T2 (en) * | 1989-06-07 | 1993-12-16 | Kao Corp | Edible oil-in-water emulsion. |
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| US5213968A (en) * | 1989-08-21 | 1993-05-25 | Nestec S.A. | Process for preparing emulsifying agents |
| US5082684A (en) * | 1990-02-05 | 1992-01-21 | Pfizer Inc. | Low-calorie fat substitute |
| JP3090725B2 (en) * | 1991-07-31 | 2000-09-25 | ミヨシ油脂株式会社 | Production method of powdered fat |
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| DK0546215T3 (en) * | 1991-12-12 | 1998-10-19 | Nestle Sa | Heat-stable oil-in-water emulsion and process for its preparation |
| ZA931327B (en) * | 1992-02-26 | 1994-08-25 | Unilever Plc | Water-continuous emulsions based on polysacharides |
| BE1005742A3 (en) * | 1992-03-09 | 1994-01-11 | Tessenderlo Chem Nv | Hydrocolloid DISPERSION FOR POWER. |
| FR2688384B1 (en) * | 1992-03-13 | 1994-12-09 | Gerard Lecoindre | FOOD SAUCE OF MAYONNAISE TYPE, PROCESS FOR PREPARING SUCH SAUCE AND FOOD PREPARATION CONTAINING SAME. |
| US5501869A (en) * | 1992-12-28 | 1996-03-26 | Kraft Foods, Inc. | Fat-free tablespread and method of making |
| US5387428A (en) * | 1993-10-18 | 1995-02-07 | Chapman; Scott M. | Method for making a base for a hollandaise-type sauce and products thereof |
-
1994
- 1994-12-13 DE DE69426823T patent/DE69426823T2/en not_active Expired - Fee Related
- 1994-12-13 PT PT94119664T patent/PT716811E/en unknown
- 1994-12-13 ES ES94119664T patent/ES2155461T3/en not_active Expired - Lifetime
- 1994-12-13 EP EP94119664A patent/EP0716811B1/en not_active Expired - Lifetime
- 1994-12-13 DK DK94119664T patent/DK0716811T3/en active
- 1994-12-13 AT AT94119664T patent/ATE199484T1/en not_active IP Right Cessation
-
1995
- 1995-11-28 US US08/563,490 patent/US5773072A/en not_active Expired - Fee Related
- 1995-12-11 NZ NZ280647A patent/NZ280647A/en unknown
- 1995-12-11 PL PL95311776A patent/PL182081B1/en not_active IP Right Cessation
- 1995-12-12 BR BR9505744A patent/BR9505744A/en not_active Application Discontinuation
- 1995-12-12 ZA ZA9510571A patent/ZA9510571B/en unknown
-
2001
- 2001-05-31 GR GR20010400823T patent/GR3035972T3/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| ATE199484T1 (en) | 2001-03-15 |
| DE69426823D1 (en) | 2001-04-12 |
| BR9505744A (en) | 1997-12-23 |
| NZ280647A (en) | 1998-05-27 |
| DK0716811T3 (en) | 2001-07-09 |
| EP0716811A1 (en) | 1996-06-19 |
| ZA9510571B (en) | 1997-06-12 |
| EP0716811B1 (en) | 2001-03-07 |
| PL182081B1 (en) | 2001-11-30 |
| PT716811E (en) | 2001-07-31 |
| GR3035972T3 (en) | 2001-08-31 |
| PL311776A1 (en) | 1996-06-24 |
| US5773072A (en) | 1998-06-30 |
| ES2155461T3 (en) | 2001-05-16 |
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| Date | Code | Title | Description |
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| 8364 | No opposition during term of opposition | ||
| 8339 | Ceased/non-payment of the annual fee |